Wednesday, February 09, 2005

Horseradish Crusted Pork Tenderloin

I have a love hate relationship with Walmart. In spite of my fear and loathing of giant retail spaces full of people that generally look and act like the audience from The Jerry Springer Show, I still find myself compelled to make at least one monthly trek from our little island, across the Torres causeway, to mainland Georgia, grocery list in hand, to shop at our local Walmart.

In addition to truck loads of paper towels, toilet paper, and cases of bottled water, we also find that Walmart carries a very nice whole pork tenderloin. Not one of those tiny tenderloins which is actually two smaller pieces strapped side by side in the plastic wrapper mind you.

Noooooo, I mean a real MAN’S pork tenderloin—about 3” by 5” x 16” long. I like to buy one every so often and I slice it into nice fat 1” chunks to cook as boneless pork chops. I also cut a couple of thicker slices (2” or 3”) to cook like a small pork roast. Our freezer happily contains a half dozen slabs of pork tenderloin as I write this piece.

Here is what I did with our pork tenderloin last night.


1 pound slab of pork tenderloin

1 cup unseasoned bread crumbs
1 tbsp olive oil
Salt to taste
¼ tsp fresh ground black pepper

4 tbsp prepared horseradish, drained

3 tbsp Dijon mustard
2 tbsp mayo

Trim the extra fat and muscle “sheath” off of the tenderloin. Rinse and pat dry.

Toast the bread crumbs in the olive oil in a skillet over medium low heat until lightly browned.

In a mixing bowl, combine the horseradish, the salt, the pepper, and the browned bread crumbs. Mix well.

In a small mixing bowl stir together the mustard and the mayo. Now place the tenderloin in a small, greased ( I use Pam Olive oil spray) baking dish. Smear the mustard/mayo mixture evenly over the entire surface of the pork.

Now comes the fun part. Scoop out the toasted bread crumb/horseradish mixture with your hands and pat it onto the outside of the pork. Keep working it until the entire thing is covered. If some falls off into the baking dish, don’t worry, just scoop it up and press it back on.

When you are happy with your crummy pig part, place it in a 450 degree oven for 25 to 30 minutes.

Pull it out of the oven and let your pig rest for ten minutes or so, then carefully slice into ¼” to 1/2" thick slices.

Serve with your favorite pasta or some vegetables.

Enjoy Y’all

The Redneck Gourmet


Pammy said...

Oooo...that sounds great. I've occasionally bought a whole tenderloin, but always had problems deciding what to do with it. I'm trying this the next time!

Romeocat said...

Yes, it does! Hey, V! I've been keeping this recipe in the back of my mind since you posted it, and I'm going to try it tonight. I think I'll double it, though.

I don't cook pork of any type - except bacon - very much. I think I've used pork perhaps 3 times in the past two years! But, this looks yoummy: spicy horseradish and Dijon? Mmmmmm!

I'll let you know how it went.

Romeocat said...

I'm sorry - I forgot the Dijon (that's what I get for not printing out the recipe) - but BUT it still worked out beautifully!


ceegar said...

We grill a lot of pork - thank you Costco for great loin chops! My girl friend is German so she loves the horseradish and mustard combination - we did this last night and it was wonderful. We also like to do something like this with pesto - tasty, as well.

kate said...

this looks delish! I was searching the internet looking for "pork" and "horseradish" dish and came upon your site. Love the recipes, thanks for sharing.

Anonymous said...

I'm excited to try this recipe tonight for dinner, I've been all over the internet looking for something like this. I'll let you know how it comes out. Thanks for the recipe :)))

Anonymous said...

We made this about 8 months or so ago, my family loved it and are requesting it for dinner again, so I'll surprise them tonight when they all come in from school and work. They'll be very happy!! Thanks for sharing